Left-overs made palatable

Make a white sauce from the butter, flour, cream and fish stock. Pepper and salt to taste. Add the flaked fish and egg beaten thick. Pour into ramekins Made Palatable 149 and cover the top with buttered crumbs. On top lay a ring of hard-boiled white of egg and inside each a sprig of water cress. FISH FRIANDISES 2 tablespoons butter 2 tablespoons flour 1 cup scalded milk 1 egg 2 cups cold fish i£ cups buttered crumbs Make a sauce of the butter, flour and milk. When it thickens, add the well-beaten egg. Take the remains of a cold baked or boiled white-fleshed fish and separate it into flakes. Put a thin layer of buttered crumbs in the bottom of a baking dish, cover with the flaked fish, sprinkle with salt, paprika and nutmeg. Pour in a layer of sauce, then fish. Alternate in this fashion till the dish is filled and cover with buttered crumbs. Bake for twenty minutes. CURRIED SALMON £ onion I tablespoon butter 1 teaspoon curry powder 1 cup hot water % tablespoon flour $ tablespoon tomato catsup Salt and pepper to taste 1 cup cold salmon Fry the onion brown in the butter, sift in the curry and flour, pour the water in slowly and stir till smooth. Add the seasoning, and last the salmon. Serve hot with toast. 1.50 Left-Overs SALMON CROQUETTES -* • 3 cups cold salmon i cup cream 2 tablespoons butter i tablespoon flour i egg Pepper and salt Chop the salmon well, make a white sauce from the butter, flour and cream. Cook and beat till smooth and creamy, then add the salmon and seasonings. Just before taking from the fire, add one well-beaten egg and spread on a buttered plate. When quite cool, roll into small . croquettes with flattened ends, flour, egg, crumb and fry in deep boiling lard. LOBSTER CROQUETTES I cup chopped lobster i teaspoon salt £ teaspoon mustard Dust cayenne or paprika £ cup cream sauce Stir the lobster and seasonings into the hot cream sauce and spread on a plate to cool. Shapp into tiny pyramids. Into the small end of each croquette stick a few inches of macaroni or a tiny lobster claw. Fry in deep fat. Garnish with parsley or water cress. FISH PUFF BALLS I cup cold flaked fish i tablespoon butter | cup flour I cup boiling milk . 2 eggs Pepper and salt Make a white saUce with the milk, flour and butter. Season with pepper and salt. When it has Made Palatable 151 thickened, lightly stir in the fish, then the well-beaten eggs. Fry a tablespoon at a time in smoking hot fat, fritter fashion. BLUEFISH SALAD 3 cups cold flaked bluefish £ teaspoon salt £ teaspoon white pepper J cup olive oil . . . • 1 tablespoon vinegar Flake the bluefish neatly and marinate for an hour with a French dressing made from the oil, vinegar and seasonings. Arrange on a nest of lettuce and serve with a mayonnaise garnished with chopped olives. CLAM SALAD 2 cups cold clams 1 cup shredded lettuce Use for this salad cold clams from a Rhode Island bake. Take off the black heads and remove the skin. Serve in a nest of shredded lettuce. Marinate for ten minutes with French dressing, then serve. HALIBUT SALAD 2 cups cold halibut 1 cup shredded lettuce J cup cold boiled potatoes Flake the halibut into small pieces. Shred the lettuce with scissors. Cut the potato into half-inch cubes. Mix the fish and potato lightly. Lay in a nest of lettuce and pour over it French dressing. SALMON SALAD MOLDS I cup cold salmon i tablespoon lemon juice £ teaspoon parsley 15a Left-Overs 1 drop tabasco sauce 1 tablespoon gelatine Mix the salmon, lemon, parsley, tabasco and the gelatine, dissolved in a little water, with enough salad dressing to moisten. Wet half a dozen Dario molds. Fill with salmon and level the top of each one, place on ice and turn out in lettuce leaves. Serve with a mayonnaise. SPICED FISH